EP3206500B1 - Herstellung einer pizza mit belag und reduziertem sodiumgehalt - Google Patents

Herstellung einer pizza mit belag und reduziertem sodiumgehalt Download PDF

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Publication number
EP3206500B1
EP3206500B1 EP15778945.4A EP15778945A EP3206500B1 EP 3206500 B1 EP3206500 B1 EP 3206500B1 EP 15778945 A EP15778945 A EP 15778945A EP 3206500 B1 EP3206500 B1 EP 3206500B1
Authority
EP
European Patent Office
Prior art keywords
dough
sodium chloride
coating
pizza
topping
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
EP15778945.4A
Other languages
English (en)
French (fr)
Other versions
EP3206500A1 (de
Inventor
Laurent FORNY
Jian Li
Cédric DUBOIS
Marina DUPAS-LANGLET
Lionel Jublot
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
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Publication of EP3206500A1 publication Critical patent/EP3206500A1/de
Application granted granted Critical
Publication of EP3206500B1 publication Critical patent/EP3206500B1/de
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a pizza product.
  • the invention relates to a product comprising dough and a topping wherein the pizza product has an exposed dough surface having a coating comprising sodium chloride.
  • the process of the invention for manufacturing the pizza is defined by the apended claims
  • An object of the present invention is to improve the state of the art and to provide an improved solution to overcome at least some of the inconveniences described above.
  • the words "comprises”, “comprising”, and similar words are not to be interpreted in an exclusive or exhaustive sense. In other words, they are intended to mean “including, but not limited to”.
  • the object of the present invention is achieved by the subject matter of the independent claims. The dependent claims further develop the idea of the present invention.
  • the invention relates to a process for manufacturing a pizza product comprising the steps of forming a dough; combining the dough with a topping selected from the group consisting of cheese, meat, vegetables and combinations of these; and applying a coating comprising sodium chloride to an exposed dough surface wherein at least 30 wt.% of the total sodium chloride in the coating and dough is present in the coating.
  • a coating comprising sodium chloride to an exposed surface of a pizza product comprising dough and a topping increases the saltiness perception to the extent that such products to be formulated with a reduced overall amount of salt.
  • a savoury turnover not part of the invention could be reformulated with only 80 % of the original sodium chloride content when part of the sodium chloride was coated onto the outer dough surface of the turnover.
  • the savoury turnover with sodium chloride coated onto the outer dough surface was found to taste as salty as the original higher sodium chloride-content turnover, with no negative effect on dough texture.
  • the present invention relates to a process for manufacturing a pizza as defined by the appended claims comprising dough and a topping selected from the group consisting of cheese, meat, vegetables and combinations of these, wherein the bakery product has an exposed dough surface having a coating comprising sodium chloride, and wherein at least 30 wt.% of the total sodium chloride in the coating and dough is present in the coating.
  • exposed dough surface in this specification refers to an external dough surface of the bakery product which can be readily recognised as such, for example it is not covered by another major component. An exposed dough surface would include surfaces with a minor coating such as an egg wash.
  • dough refers to uncooked dough, partially cooked dough or cooked dough.
  • Uncooked dough is a thick malleable mixture of a starch-containing material and a liquid.
  • the starch-containing material may be selected from the group consisting of wheat flour, maize starch, cornmeal, buckwheat flour, millet flour, amaranth flour, quinoa flour, potato starch, sweet potato flour, tapioca starch, rice starch, rice flour, sorghum flour, bean flour, pea flour, pea starch, soy flour, chickpea flour, cowpea flour, lentil flour, bambara bean flour, lupin flour, chestnut flour and combinations of these.
  • the dough may be gluten free.
  • Cooked dough may be for example bread or pastry.
  • the coating comprising sodium chloride By being applied to an exposed dough surface of the pizza the coating comprising sodium chloride immediately comes into contact with saliva and or the tongue of the consumer when the pizza is eaten. This provides a stronger salty response than having the same amount of salt within the product matrix, where other components may interfere with the saltiness perception, and much of the salty tastant may be swallowed without reaching salt taste receptors in the mouth.
  • Humans have added common salt (sodium chloride) to their food for thousands of years and have grown accustomed to its taste. As a result, the most desirable saltiness profile is that obtained with sodium chloride. It is therefore an advantage that the method according to the invention can provide a sodium chloride saltiness profile, while allowing an overall reduction in sodium chloride in the product to be made.
  • the proportion of the total sodium chloride in the coating and dough which is present in the coating needs to be above a threshold level before a noticeable effect on saltiness perception is achieved, for example an effect which would enable an overall reduction in sodium chloride content.
  • at least 30 wt.% of the total sodium chloride in the coating and dough should present in the coating, for example at least 40 wt.% of the total sodium chloride in the coating and dough may be present in the coating, for further example at least 50 wt.% of the total sodium chloride in the coating and dough may present in the coating.
  • At least 20 wt.% of the total sodium chloride in the pizza of the invention may be present in the coating, for example at least 30 wt.%, for further example at least 40 wt.%.
  • Sodium chloride may only be present in the coating, but in this case, a non-sodium chloride salty tastant should be added to the product otherwise the sodium chloride in the coating would give a strong initial salty taste, fading to a rather bland taste as the rest of the bakery product was broken down in the mouth.
  • Salt is used in most bread dough recipes to control the rate of fermentation and to give flavour.
  • the presence of salt in a yeast-leavened dough inhibits fermentation which, in a traditional wheat flour dough strengthens the developing gluten. This results in a bread with a stable crumb, a long shelf-life and more taste than breads without salt. It is therefore beneficial to incorporate some sodium chloride in fermented dough.
  • the dough in the bakery product of the invention may be a fermented dough and between 10 and 70 wt.% of the total sodium chloride in the coating and dough may be present in the dough, for example between 20 and 60 wt.% of the total sodium chloride in the coating and dough may be present in the dough, for further example between 30 and 50 wt.% of the total sodium chloride in the coating and dough may be present in the dough.
  • the method according to the invention allows the total sodium chloride in the product formulation to be decreased.
  • the pizza of the invention contains less than 750 mg sodium chloride per 100 g, for further example the product of the invention may contain less than 400 mg sodium chloride per 100 g.
  • the sodium chloride may not be present as sodium chloride as such, for example it may be dissolved in water, with sodium and chloride ions being independent, however it should be understood in the current application that the amount of sodium chloride in the pizza refers to the amount originally added in that form.
  • Sodium chloride may not be the only source of sodium in a product, for example sodium bicarbonate (baking soda) may be added as a leavening agent.
  • the bakery product of the invention may have a sodium level of below 600 mg per 100 g, for example it may have a sodium level below 300 mg per 100 g, for further example below 140 mg of sodium per 100 g.
  • the U.S. Food and Drug Administration define meals and main dishes to be "low in sodium" if they contain 140 mg or less of sodium per 100g.
  • the product of the invention comprises a topping
  • the product is a pizza
  • the pizza produced by the claimed process comprises a topping, as slices of these products are almost always placed in the mouth oriented with the topping uppermost. This orientation allows a coating applied to the base of the product (e.g. the pizza base) to rapidly come in contact with the tongue of the consumer, providing a strong initial salty sensation from the sodium chloride comprised in the coating.
  • the process of the invention is for the manufacture of a pizza and the coating is on the base of the pizza.
  • a pizza made according to the method of the invention may have a sodium chloride content in the dough of below 500 mg per 100 g, for example below 400 mg per 100 g.
  • the coating of the product of the invention may further comprise an edible gum.
  • a gum will help the coating adhere to the exposed dough surface.
  • the gum may be selected from the group consisting of carrageenan, alginate, gellan gum, pectin, maltodextrin, xanthan gum, cellulose derivatives and combinations of these.
  • the present invention is defined by the appended claims and pertains to a process for manufacturing a bakery product comprising the steps of forming a dough; combining the dough with a topping selected from the group consisting of cheese, meat, vegetables and combinations of these; and applying a coating comprising sodium chloride to an exposed dough surface wherein at least 30 wt.% of the total sodium chloride in the coating and dough is present in the coating.
  • the coating may be applied to the dough when the dough is uncooked, partially cooked or fully cooked.
  • the coating may be applied before or after the topping is applied. If the coating is applied before the topping is applied then it should be applied, at least in part, to a surface which will remain exposed in the final product.
  • the coating applied in the process of the invention may be a powder composition comprising sodium chloride.
  • dough may be placed onto a surface spread with the powder composition, either before or after the dough is shaped.
  • the dough may be sprayed with a dry spray of powder, or the dough may pass into or over a fluidized bed of the powder composition.
  • the powder will usually adhere to the dough unaided, but in the case of cooked dough it may be necessary to apply a sticky substance such as an edible gum to the cooked dough before applying the powder composition.
  • the coating applied in the process of the invention may be a dispersion of sodium chloride in oil, or the coating may be an aqueous solution comprising sodium chloride. Such a solution may be sprayed onto the dough.
  • the aqueous solution may further comprise an edible gum.
  • the coating may be applied by any of the methods known in the art, for example the coating may be applied by a method selected from the group consisting of spraying, dipping, contacting (including pressing) and brushing.
  • the product manufactured by the process of the invention is a pizza
  • the reference was a pilot plant scale recipe for a "rising crust" pizza.
  • the pizza base was made from a 600 g of yeast-leavened dough which contained 6.26 g sodium chloride.
  • the sodium chloride in the dough was reduced to 38 wt.% of the reference level (2.37 g sodium chloride in 600 g uncooked dough) and a further 2.0 g of sodium chloride was sprayed onto the underside of the pizza base as a brine solution after the dough was shaped. This gave a total sodium chloride content in the coated base of 4.37 g which is 70 wt.% of sodium chloride content of the reference pizza base.
  • the coated pizza base was found to taste much saltier than the reference when baked.
  • Example 2 Salt reduction in a savoury turnover
  • the reference was a pilot plant scale recipe for a ham and cheese filled sandwich.
  • the dough casing was made from 90.0 g of dough (50.4 g top layer, 39.6 g bottom layer) which contained 1120 mg sodium chloride. During the rolling out of the top dough layer, a light layer of dusting flour was applied. A filling was then placed on the bottom layer, before the top layer was applied (flour on exterior) and the sandwich was frozen.
  • the sodium chloride in the dough was reduced to 80 wt.% of the reference level (896 mg sodium chloride in 90.0 g uncooked dough) with no other changes.
  • sample C the sodium chloride in the dough was reduced to 50 wt.% (560 mg sodium chloride in 90.0 g uncooked dough) with an additional 30 wt.% of sodium chloride (336 mg sodium chloride) added to the top dough layer together with the dusting flour. Together with the flour this adhered to the dough and formed a coating. 37.5 wt.% of the total sodium chloride content of the coating and dough was present in the coating.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Claims (3)

  1. Verfahren zur Herstellung einer Pizza, umfassend die Schritte des Bildens eines Teigs; Kombinieren des Teigs mit einem Belag ausgewählt aus der Gruppe bestehend aus Käse, Fleisch, Gemüse und Kombinationen von diesen; und Aufbringen einer Natriumchlorid umfassenden Beschichtung auf eine freiliegende Teigfläche auf dem Boden der Pizza, wobei mindestens 30 Gew.-% des gesamten Natriumchlorids in der Beschichtung und dem Teig in der Beschichtung vorhanden sind, wobei die Beschichtung
    a. eine Pulverzusammensetzung ist, die Natriumchlorid umfasst; oder
    b. eine Dispersion von Natriumchlorid in Öl umfasst; oder
    c. eine wässrige Lösung ist, die Natriumchlorid umfasst;
    und wobei, wenn die Beschichtung vor dem Aufbringen des Belags aufgebracht wird, dann sollte sie zumindest teilweise auf eine Oberfläche aufgebracht werden, die in dem fertigen Produkt freiliegend bleibt, und wobei mindestens 30 % der gesamten äußeren Teigfläche der Pizza eine Beschichtung umfassend Natriumchlorid aufweist und wobei die Pizza weniger als 750 mg Natriumchlorid pro 100 g enthält.
  2. Verfahren nach Anspruch 1, wobei die wässrige Lösung ferner ein essbares Gummi umfasst.
  3. Verfahren nach Anspruch 1 oder Anspruch 2, wobei die Beschichtung durch ein Verfahren ausgewählt aus der Gruppe bestehend aus Sprühen, Tauchen, Kontaktieren und Bürsten aufgetragen wird.
EP15778945.4A 2014-10-17 2015-10-12 Herstellung einer pizza mit belag und reduziertem sodiumgehalt Active EP3206500B1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201462065063P 2014-10-17 2014-10-17
PCT/EP2015/073574 WO2016058996A1 (en) 2014-10-17 2015-10-12 Reduced sodium bakery product comprising filling or topping

Publications (2)

Publication Number Publication Date
EP3206500A1 EP3206500A1 (de) 2017-08-23
EP3206500B1 true EP3206500B1 (de) 2020-11-25

Family

ID=54293249

Family Applications (1)

Application Number Title Priority Date Filing Date
EP15778945.4A Active EP3206500B1 (de) 2014-10-17 2015-10-12 Herstellung einer pizza mit belag und reduziertem sodiumgehalt

Country Status (8)

Country Link
US (1) US20170231235A1 (de)
EP (1) EP3206500B1 (de)
CA (1) CA2957861C (de)
ES (1) ES2855109T3 (de)
IL (1) IL250463B (de)
PT (1) PT3206500T (de)
RU (1) RU2711923C2 (de)
WO (1) WO2016058996A1 (de)

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3039880A (en) * 1959-12-17 1962-06-19 Ajinomoto Kk Process for preparation of flavouring and the resulting product
US4988521A (en) * 1988-06-01 1991-01-29 General Mills, Inc. Ready-to-eat cereal of reduced sodium content and method of preparation
US5098723A (en) * 1989-09-15 1992-03-24 Dubois Grant E Low sodium salt composition and method of preparing
ES2268826T3 (es) * 1999-04-09 2007-03-16 Societe Des Produits Nestle S.A. Masa recubierta para pizza.
US6764700B2 (en) * 1999-05-17 2004-07-20 Kraft Foods Holdings, Inc. Deep dish pizza crust
US7998512B1 (en) * 2005-01-14 2011-08-16 Advanced Food Technologies, Inc. Dough-enrobed foodstuff
US20080089978A1 (en) * 2006-10-13 2008-04-17 Body Structures, Inc. Lacteal coated pizzas
US20090017170A1 (en) * 2007-07-11 2009-01-15 Brian Armstrong Cracker-pretzel food items and methods related thereto
WO2012033399A1 (en) * 2010-09-10 2012-03-15 Bakery Technology Centre B.V. Low sodium salt tortilla and method for preparation thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
None *

Also Published As

Publication number Publication date
RU2017116898A (ru) 2018-11-19
IL250463B (en) 2020-07-30
US20170231235A1 (en) 2017-08-17
RU2017116898A3 (de) 2019-04-19
CA2957861C (en) 2023-08-22
ES2855109T3 (es) 2021-09-23
CA2957861A1 (en) 2016-04-21
WO2016058996A1 (en) 2016-04-21
RU2711923C2 (ru) 2020-01-23
IL250463A0 (en) 2017-03-30
EP3206500A1 (de) 2017-08-23
PT3206500T (pt) 2021-08-09

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